- 16 slices of prosciutto or Parma ham
- A good handful of fresh or dried wild mushrooms
- Olive oil
- 25g butter
- 4-5 sprigs of thyme and rosemary
- Sea salt and ground black pepper
- 900g fillet of beef (from the middle to the tail end)
Truffle Pea Puree
- 2 cups of peas (fresh or use frozen and thaw out)
- 3-4 tablespoons olive oil
- 1-2 tablespoons of truffle oil
- 2 pinches of salt
- Pepper to taste
Beef Wellington Prep
- Remove any grit from the mushrooms and chop finely. (Rehydrate the dried mushrooms if using, in boiling water for 5-10 minutes and then pass through a sieve to remove the liquid).
- Heat a non-stick saucepan with some olive oil and fry off the mushrooms until cooked. Add the herbs and butter, salt and pepper. Remove from the heat and set aside.
- On a piece of baking parchment, lay out the sheets of prosciutto or Parma ham in a square. Place half of the cold wild mushrooms over the centre of the ham and then top with the beef fillet place more mushrooms over the beef.
- Roll up the beef carefully and tightly in the prosciutto, securing together with string. (The beef can be prepared and chilled in the fridge for up to 12 hours at this stage.)
Beef Wellington Cooking
- Remove from the fridge and allow to come to room temperature, whilst you pre-heat an oven to 200°C. Place the beef in a roasting tray and bake for 25-30 minutes (rare) or 40 minutes (medium). Another good way of cooking beef is with a meat temperature probe.
- Remove from the oven and place on a chopping board to rest for 15 minutes cover with foil to remain warm.
- Serve with roast potatoes, truffle pea mash, carrots and red wine gravy.
Truffle Pea Puree
- Place the peas in boiling water and boil for 3-4 minutes until just cooked.
- Remove, strain immediately and place in a food processor, and blend with olive oil.
- Remove the lid of the blender, stir in 1 teaspoon of truffle oil and the seasoning, and taste. Add more seasoning/truffle oil according to the strength of the truffle oil and your liking.